Vegetable badam curry

Rice is a staple food in Southern India, which is accompanied always with curry (wet).
Curry is refered to gravy or dry vegetable stir-fry and not to be confused with curry leaves or curry powder.
Just an overview, how a tamilian would classify the wet gravy:
The gravy is classified in different categories according the ingredients we use it.
The first in list is Sambar, a lentil based stew flavored with any veg with some special spice sambar powder.
Next would be “Kozhambu” tamarind/yogurt based gravy, usually a thick consistency with some vegetables.
Third one is simple coconut based “Kurma” along with mixed vegetables.
Last but not least, “Kootu” another gravy based with dhal & vegetable has a thick consistency compared to Sambar, contains less spices and it is thick.
A non-vegetarian would simply substitute with any meat or seafood in that gravy.
With plenty of traditional options, I always hunt for new flavors. I guess, i am not the only person. I just look for any new taste or ingredients in the book or net. I tried Vegetable Badam curry from Malika Badrinath cookbook. Well, I really didn’t like the taste of adding yogurt, it turn out sour and left a feeling of buttermilk gravy!
Next time, I substituted the yogurt and milk with coconut milk! Now, it turned to pleasant and creamy taste which is probably our taste!
Vegetable can be of your choice. I made with some fresh garbanzo beans, potatoes and cauliflower.

Vegetable badam curry
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Ingredients: 
Cauliflower: 1 cup cut into small florets (steam for one minute or more until they change in colour)
Potato: 1 medium-use bake option (or 4 min in microwave) cut into long strip (like French fries)
Fresh Garbonza beans or Capsicum: 1 medium size, if it is bell pepper cut into long strips.
Coconut milk (of ur choice low in fat or full): ½ cup
Garam masala: ½ tsp
Oil: 1 tsp
Salt: according ur taste

Masala 1:
Onion: 2 medium, cut and fry in little oil (can be done in microwave, add little oil to the onion and cook one min uncovered) once cooled make a coarse paste)

Masala: 2:
Almonds: 10 num
Red chillis: 5 less or more
Ginger: small piece
Milk: 2 tbsp to grind

Soak the almond or add water and microwave 30 seconds. Let it cool and peel the skin.
Add little milk to the ingredients and make a smooth paste.

Method in microwave:
In microwave safe bowl, add oil and the onion paste and cook for 1 minute.
Add the pre-cooked vegetables and the masala no 2, coconut milk, ¾ cup of water (could be less or more) adjust the salt and mix well.
Keep back in microwave and cook further 8 min. The vegetables are already cooked so the timing is only for the coconut milk and for the masala.
Take out and sprinkle some garam masala.

Stovetop lovers:
The cooking time is just 10 minutes, and keeps the flame in medium low heat. Proceed with onion paste and the rest is same.

Sure Valli will be pleased with my entry:Vegetable Badam curry is entering curry Mela event, next is microwave-cooking event- Both events are managed by Valli !

Reminder: All microwave are different, just keep an eye in the last 8 minutes, could be less or more .